Mongolian Beef

Mongolian Beef

Introduction

If you’re looking for a delicious and satisfying dish, look no further than Mongolian Beef. This savory recipe features tender strips of beef in a rich sauce, making it a favorite for both family dinners and takeout cravings. With its bold flavors and easy preparation, you can whip up this delightful meal any time you want to impress your loved ones or enjoy a cozy night in.

Why You’ll Love This Recipe

• Quick & Easy: Prepare this dish in under 30 minutes, perfect for busy weeknights.
• Simple Ingredients: Requires common items you might already have in your kitchen.
• Crowd-Pleaser: A dish that your family and friends will rave about!
• Unbelievably Delicious: The balance of sweet and savory flavors make this a standout recipe.
• Comforting: Great for when you need a filling meal that warms the heart.

Mongolian Beef stands out from other beef recipes due to its unique flavor balance and tender beef, which will leave everyone asking for seconds.

Ingredients Needed

For the Beef Marinade:

• 1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick)
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt (less if using fine salt)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch

For the Cooking:

• 1 tablespoon oil (any neutral oil)
• 1 teaspoon cracked black pepper (adjust to taste)

For the Sauce:

• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 1 tablespoon garlic, minced (about 2 cloves)
• ½ large yellow onion, sliced
• 1 bunch green onion, cut into 2-inch pieces (keep white and green parts separate)
• 1 ounce rice vermicelli (medium thickness, optional)

For Cooking:

• Oil (as needed for cooking)

How to Make Mongolian Beef

1. Marinate the Beef: In a bowl, combine the thinly sliced beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix until the beef is well coated. Let it marinate for at least 15 minutes—it’s essential for tenderness!
2. Prepare the Vermicelli (Optional): If using, cook rice vermicelli according to package instructions. Drain and set aside. This adds a delightful texture.
3. Cook the Beef: Heat oil in a large skillet over medium-high heat. Add the marinated beef in batches, cooking until browned and crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
4. Make the Sauce: In the same skillet, add a little more oil if needed. Sauté the sliced onion and the white parts of the green onion until they are soft and fragrant. Then, add the sugar, soy sauce, garlic, and remaining Shaoxing rice wine. Stir constantly until the sauce thickens.
5. Combine Everything: Return the cooked beef to the skillet, mixing it with the sauce until well-coated. Add the cooked vermicelli (if using) and stir to combine everything thoroughly.

Serving and Storage Tips

Serve Mongolian Beef hot, garnished with the green parts of the green onion for a pop of color. Pair it with steamed rice or serve it over the cooked vermicelli for a hearty meal. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.

Helpful Notes

• Use a Wok: If you have a wok, use it for a higher temperature that gives a nice sear to the beef.
• Adjust Sweetness: If you prefer a less sweet sauce, reduce the sugar to taste.
• Protein Variation: This recipe works well with chicken or pork if you want to mix things up.

Conclusion

Mongolian Beef is a delightful dish that captures rich flavors and tender beef in a simple, quick recipe. Perfect for weeknight meals or to treat friends and family, this dish is sure to become a favorite at your dining table. If you try this recipe, please leave a comment with your thoughts and a star rating! We’d also love to see your variations on social media—don’t forget to share!

Frequently Asked Questions (FAQ)

Can I use chicken instead of beef?

Yes, you can easily substitute chicken breast or thighs for beef. Just adjust the cooking time accordingly.

How do I make this gluten-free?

To make this recipe gluten-free, use tamari instead of soy sauce and ensure your rice vermicelli is also gluten-free.

Why did my sauce curdle?

If your sauce curdles, it’s likely due to high heat while adding liquid ingredients. To avoid this, lower the temperature when you add the sauce.

Is this recipe freezer-friendly?

Yes! You can freeze the beef and sauce separately for up to three months. Thaw in the refrigerator overnight before reheating.

How thick should the sauce be?

The sauce should be thick enough to coat the back of a spoon, which indicates it’s ready to mix with the beef.

Mongolian Beef

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A savory dish featuring tender strips of beef in a rich sauce, perfect for busy weeknights.

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Ingredients

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• 1 pound beef flank steak, thinly sliced
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil)
• 1 teaspoon cracked black pepper
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 1 tablespoon garlic, minced
• ½ large yellow onion, sliced
• 1 bunch green onion, cut into 2-inch pieces
• 1 ounce rice vermicelli (optional)
• Oil (as needed for cooking)

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Instructions

1. In a bowl, combine beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix until well coated and let marinate for at least 15 minutes.
2. If using, cook rice vermicelli according to package instructions, drain and set aside.
3. Heat oil in a skillet over medium-high heat. Add the marinated beef in batches, cooking until browned and crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add more oil if needed. Sauté onion and white parts of green onion until soft. Add sugar, soy sauce, garlic, and remaining Shaoxing rice wine. Stir until thickened.
5. Return cooked beef to the skillet, mixing with the sauce until well-coated. Add vermicelli if using, and stir to combine.

Notes

Serve hot, garnished with green onion tops. Pairs well with rice or over vermicelli. Store leftovers in an airtight container for up to 3 days. Reheat on medium heat with a splash of water or broth.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 16g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 90mg